“Love pineapple and made three mini pies at the end of the pineapple season. The sweet and sour pineapple pie is perfect for afternoon tea and is destroyed when it comes out hot.”
How to make the Mini pineapple pie
Peel and cut the pineapple into small pieces.
Over medium heat, melt butter and add 60 grams of granulated sugar and salt.
Turn down the heat and cook slowly until the sugar melts and turns dark.
Add the pineapple and stir until tender.
10 grams of starch and 20 grams of water mix well, pineapple kernels stir fry to leave a little water, add starch water.
Turn over until translucent. Remove from heat. The pineapple pie filling is ready. Let cool.
Mix together 10 grams egg yolk and 30 grams water, 0.5 grams salt and 10 grams granulated sugar.
Put the butter softened at room temperature into the low gluten flour.
Rub the flour into the butter until it becomes a coarse corn powder.
Pour in the egg yolk mixture.
Mix well and put in a plastic bag. Refrigerate for 1 hour.
After 1 hour, roll out the pie crust through the plastic wrap.
Prepare 3 4-inch pie pans. Remove and press pie crust onto pie pans.
After fitting the pie plate, press off the excess pie crust with a rolling pin.
Poke holes in the crust with a fork to keep the crust from rising.
Pour the refined milk onto the pie crust and spread evenly.
Apply all over.
Add the right amount of pineapple pie filling, slightly press.
When the oven is preheated to 190 degrees, place the pie in the oven and bake for 20 minutes.